SWISS ROLL CHOCOLATE MOUSSE
I hope you love this as much as we do!!! ENJOY! Grand Mariner is what takes it over the top..but feel free to leave it out and use orange flavoring..or none at all!!
Provided by Erika Hollis
Categories Other Desserts
Time 30m
Number Of Ingredients 10
Steps:
- 1. In a large HEAT PROOF bowl, put coffee, sugar, coffee and chocolate onto a pot of hot simmering water (about 1 inch of water in pan) Stir these ingrediences until well incorporated. Take off the heat and ket cool for a bit. While cooling take your egg whites and whip them into soft peaks. In another bowl, whip the cream until soft ribbins form. Stir yolks into chocolate mixture well. Using a spatula, softly fold in the egg whites, and the cream, gently folding so it does not become heavy.
- 2. During this time, unwrap all of those little cakes, and slice them into 1 inch little rolls. Line the sides of the pan with the rolls, and pour the mousse into the pan. Cover and chill for no less than 2 hours. Release from the pan and you have a beautiful yummi mousse cake!!! Enjoy!
CHOCOLATE SWISS ROLL
This chocolate Swiss roll is a simpler and smaller version of Beth Le Manach's Buche de Noel. It takes time but is worth the effort.
Provided by VTP
Categories Desserts Cakes Chocolate Cake Recipes
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Spray a jelly roll or sheet pan with cooking spray and line with parchment paper.
- Sift flour, cocoa, salt, and baking soda together in a medium bowl.
- Beat eggs and sugar in another bowl with an electric mixer on high speed until tripled in volume, about 5 minutes. Add 1/2 teaspoon vanilla extract. Beat in dry ingredients on low speed in thirds, alternating with melted butter, until just combined. Pour into the prepared pan (the thickness should be less than 1/4 inch).
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Allow to cool completely.
- Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the used parchment paper from the top of the cake gently. Roll cake, starting at one end of the paper, into a tube until it is completely rolled into the parchment. Refrigerate for 2 hours.
- Whip cream, powdered sugar, and vanilla extract together in a bowl. Mix in chocolate-hazelnut spread. Roll out the cake and spread filling evenly. Roll up the cake with the filling, keeping in mind that the cake might crack or tear easily.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 19.2 g, Cholesterol 146.5 mg, Fat 20.3 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 11.1 g, Sodium 209.3 mg, Sugar 12.5 g
CHOCOLATE SWISS ROLL
I love this recipe, it is sooo easy to make but looks really special when done! Oh & it tastes fantastic too! I sometimes add fresh strawberries to the whipped cream for a nice change.
Provided by Marli
Categories Dessert
Time 35m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to moderately hot (200c). Lightly grease a swiss roll tin (12 x 10inch)& line the base with baking paper, extending the edges over the two long sides.
- Beat the eggs & 1/3 cup of the caster sugar with electric beaters until thick & creamy.
- Using a metal spoon, gently fold in the combined sifted flour & cocoa.
- Spread the mixture into the tin & smooth the surface.
- Bake for 10 -12 mins, or until the cake is just set.
- Meanwhile, place a clean tea towel on a work surface, cover with baking paper & sprinkle with the remaining caster sugar.
- When the cake is cooked, turn it out immediately onto the sugar. Roll the cake up from the short side - rolling the paper inside the cake.
- Stand the rolled cake on a wire rack for 5 mins, then carefully unroll & allow the cake to cool to room temperature.
- Beat the cream, icing sugar & vanilla essence until stiff peaks form.
- Spread the cream over the cake, leaving a 1/2 inch border all the way around.
- Re-roll the cake (without the paper). Place the cake seam-side down onto serving tray.
- Refrigerate until serving - dust with extra icing sugar before serving.
- Cut into slices to serve.
Nutrition Facts : Calories 1552.5, Fat 89.5, SaturatedFat 51, Cholesterol 823.3, Sodium 296.6, Carbohydrate 162.2, Fiber 2.8, Sugar 124.4, Protein 29.3
CHOCOLATE SWISS ROLL
This nostalgic dessert can be made a day ahead. Fill with a vanilla cream, dust with icing sugar to finish and serve in slices
Provided by Barney Desmazery
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Heat the oven to 220C/200C fan/gas 7. Line a 22 x 32cm swiss roll tin (if it's 20 x 30cm that's still fine) with baking parchment. Sift the flour and cocoa powder together into a bowl and set aside.
- Crack the eggs into another bowl or the bowl of a stand mixer and tip in the sugar. Use an electric whisk or the whisk attachment to beat the eggs and sugar together for 5 mins until pale and very thick. Use a spoon or spatula to gently fold in the flour mixture until completely incorporated and everything's the same colour with no streaks.
- Gently scrape the mix into the tin and spread to the corners. Bake for 9-10 mins until puffed up and springy to touch. While the cake is baking, get another piece of parchment a little larger than the tin and scatter it with sugar. When the sponge is cooked, use oven gloves to carefully invert it onto the sugar-coated paper. Lift off the tin and peel away the top layer of parchment. Score a line 2cm from one of the shorter edges, then use the parchment to roll the sponge into a spiral with the parchment running through it. Leave the rolled sponge to cool completely.
- While the cake is cooling, make the filling by whisking all the ingredients together until the cream stiffens. Unroll the sponge and spread over the filling, leaving the scored edge clear. Starting from the scored edge, use the parchment to roll the sponge up around the filling. Lift onto a board or serving platter and dust with icing sugar. Can be served straight away or chilled for up to 24 hrs. Serve in slices.
Nutrition Facts : Calories 332 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.21 milligram of sodium
SWISS CHOCOLATE MOUSSE
Make and share this Swiss Chocolate Mousse recipe from Food.com.
Provided by Fouzia Parkar
Categories < 15 Mins
Time 12m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- 1) Melt chocolate in a large bowl over hot water.
- 2) Use a wooden spoon to mix in the egg yolks, one at a time; beat until smooth and thick.
- 3) Fold in whipped cream, then softly beaten egg whites.
- 4) Spoon the mixture into individual serving dishes, refrigerate for several hours or until firm.
- 5) Decorate with extra whipped cream, strawberries and chocolate curls if desired.
More about "swiss roll chocolate mousse recipes"
CHOCOLATE MOUSSE SWISS ROLL - RECIPE PETITCHEF
From en.petitchef.com
3.7/5 (3)Category DessertCuisine enTotal Time 35 mins
- Preheat the oven to 350F. Beat the egg yolks, sugar until they turns smooth and plate,add the flour,butter and chocolate powder to them, mix everything well and keep aside.
- Now whisk the egg whites with a pinch of salt until soft peeks forms. Fold the whipped egg whites to the already prepared chocolate batter, mix gently until they get well mixed.
- Line a baking sheet over a swiss roll pan or a baking tray,spread this batter and bake for 12minutes,until the top turns firm, remove the baking sheet carefully.
- Keep aside and let the sponge cake gets cooled. Now spread the already prepared chocolate mousse, roll them, arrange them in fridge for few hours and enjoy them.
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